Savory Amaranth & Oatmeal Miso Porridge
Prep time: 
Cook time: 
Total time: 
Serves: 1
  • 1 tablespoon coconut oil
  • 50g (1/2 cup) rolled oats
  • 2 teaspoons amaranth seeds
  • ½ tablespoon miso paste
  • ½ tablespoon each pumpkin seeds and flaked almonds
  • ½ teaspoon chilli flakes, for sprinkling
  • 1 fried egg, optional
  1. Heat the coconut oil in a pan and toast the oats and amaranth until they smell fragrant, almost like popcorn.
  2. Bring 1 cup of water to a boil and stir in the miso paste. Pour into the pan with the oats and amaranth, carefully as it'll spit. Give it a quick stir, cover, and cook on low heat for 10 minutes, without stirring. Once the water has been absorbed and the oats and amaranth are cooked, turn off the heat and let sit, covered, for about 5 minutes.
  3. In the meantime, toast your pumpkin seeds and flaked almonds on a dry skillet, tossing frequently. Set aside.
  4. Stir the oats and amaranth, scoop into a bowl and serve topped with a fried egg (optional) and the toasted seeds and almonds.
Recipe by Sprinkle of Green at